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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / recipes I found
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    recipes I found

    Amberngriffinco
    Wed Aug 01, 2012 10:54 pm
    Food.com Groupie
    Here are some recipes I found playing around : I think they're all GF, but I'm not too familar w/GF as I am w/S/F


    Gluten-Free Apple Cake:

    This recipe makes 1 9″ cake. It’s awesome served warm with a scoop of vegan vanilla ice cream.



    1/2 cup Bob’s Red Mill Brown Rice Flour

    1/2 cup Bob’s Red Mill Almond Flour/Meal (Trader Joe’s almond meal will work, too, but yields a slightly more dry cake — still good!)

    1/4 cup tapioca starch/flour (they’re the same thing)

    1/2 teaspoon xanthan gum

    1/2 teaspoon sea salt

    1 teaspoon baking powder

    1 teaspoon baking soda

    2 teaspoons ground cinnamon

    1/2 teaspoon ground ginger

    1/2 cup Earth Balance Buttery Spread, melted, plus more for greasing pan

    1/2 cup unsweetened applesauce

    1/2 teaspoon NuNaturals Vanilla Liquid Stevia

    1/4 cup water

    1 medium apple (I used honeycrisp), peeled and sliced very thin



    Preheat oven to 350. 2. In a medium mixing bowl, whisk together flours, xanthan gum, salt, baking soda, baking powder, cinnamon and ginger. In a separate bowl, mix melted buttery spread with liquid stevia. Stir in to dry mixture. Add applesauce and water and stir until smooth. Batter should be a little bit thicker than a regular cake batter. Arrange apple slices around the bottom of a pre-greased 9″ cake pan or pie pan until covered. Pour in batter and spread evenly over apples, all the way out to the edge of the pan. Use fingers to pat down and smooth out the top. Bake cake in preheated oven for 25-30 minutes, or until a toothpick comes out clean. Let cool for about 20 minutes before turing out onto a plate.



    Cran-Apple Cornbread:

    1 1/4 cups Bob’s Red Mill Corn Flour (not cornmeal)

    3/4 cup Bob’s Red Mill Brown Rice Flour

    2 1/2 teaspoons baking powder

    3/4 teaspoons sea salt

    1/4 cup grapeseed oil

    1/4 cup unsweetened applesauce

    1 1/2 cups light coconut milk (shaken)

    2 droppers (about 1/2 teaspoon) NuNaturals Liquid Vanilla Stevia

    1 cup green apple, peeled and diced

    1/3 cup fruit-sweetened dried cranberry



    Preheat oven to 350. In a large bowl, whisk together flours, baking powder and salt. Add oil, coconut milk, applesauce and stevia and whisk until smooth. Fold in apples and cranberries until evenly distributed through batter. Pour batter into pre-greased 9″ skillet. Bake in preheated oven for 40 minutes, or until cake is firm to the touch and golden brown on top. Let cool on a wire rack for 25-30 minutes before slicing.


    Sweet Potato Muffins:12 muffins




    While the perfectionist in me cringed at the sight of jagged muffins tops, don’t let their exterior fool you — these are moist and spongey on the inside. The sweet potato helps them to retain their moisture well after they’ve been ziplocked away and refrigerated. I mashed my sweet potato with a little texture — mostly smooth, but enough so that every once-in-awhile you bite into an actual piece of it. It creates a pretty speckled effect with the dried cranberry as well.



    2 cups Bob’s Red Mill Brown Rice Flour

    ¼ cup flax seed meal

    ¼ teaspoon xanthan gum

    2 teaspoons baking powder

    ½ teaspoon baking soda

    1 teaspoon sea salt

    2 cups unsweetened soy milk

    2 tablespoons canola oil (plus more for greasing tins, if needed)

    1 teaspoon Nunaturals vanilla liquid stevia (or two teaspoons pure vanilla extract plus 1 teaspoon NuNaturals stevia)

    1 ½ cups mashed cooked sweet potato (I boiled mine until fork tender, then drained)

    1/2 cup fruit-sweetened dried cranberry

    Zest of 1 organic orange, washed (use a good, microplane zester for best results)



    Preheat oven to 350. Whisk together flour, flax, xanthan gum, baking powder, baking soda and salt. Whisk in soy milk, stevia and oil until incorporated into the dry ingredients. Add orange zest, cranberry and sweet potato and fold into batter until evenly distributed. Using an ice cream scoop or a 1/4 cup measure, drop batter into greased or lined muffin tins. Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean. Let cool in tins for about 15 minutes before removing to a wire rack to cool completely.





    Stevia Sweetened Chocolate Chip Cream Cheese Banana Bread



    Nutrition Info with chocolate chips: Servings: 10* Calories: 219* Fat: 10g* Fiber: 4g* Carbs: 31g* Protein: 6g* Points+: 6*

    Nutrition Info without chocolate chips Servings: 10* Calories: 114* Fat: 4g* Fiber: 3g* Carbs: 18g* Protein: 4g* Points+: 3*



    § 3 very ripe bananas, mashed

    § 2 eggs

    § 4 oz cream cheese, light, softened

    § 2 c. white whole wheat flour or gluten free flour

    § 1 tbsp. flaxseed meal

    § 1/2 c. applesauce, unsweetened

    § 1/2 c. milk of choice ( I used 1%)

    § 1 tsp. vanilla extract

    § 1 tsp. baking powder

    § 1 tsp. baking soda

    § 6 packets stevia, powdered or 1/2 c. honey

    § 1/2 tsp. salt

    § optional: 1 c. chocolate chips ( I used grain sweetened)





    Preheat oven to 350 degrees. In a stand mixer, add eggs, vanilla, milk, applesauce and stevia or honey and blend well. Add bananas and cream cheese and mix until combined. In another bowl combine flax, flour, salt, baking powder and baking soda and mix well. Mix one cup flour mixture to mixer. Add the other cup of flour mixture and mix until its all incorporated. Add the chocolate chips now if using any. Spray a loaf pan with nonstick cooking spray and pour mixture into pan. Bake for 75 minutes until a toothpick in center comes out easily with just a few crumbs.
    **Jubes**
    Tue Aug 07, 2012 9:17 pm
    Forum Host
    Thanks !
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